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Tenuta Valdipiatta acquired by hotelier

Michael L. Cioffi, the owner of boutique hotel Monteverdi Tuscany, has fully acquired Vino Nobile di Montepulciano DOCG producer Tenuta Valdipiatta.

US citizen Cioffi, who founded Monteverdi Tuscany in Val d’Orcia in 2012, first became aware of Tenuta Valdipiatta, which is around 15 kilometres away from his hotel, in 2003 when he read an article written by critic James Suckling for Wine Spectator. He visited the estate and struck up a friendship with Giulio Caporali, who had acquired Tenuta Valdipiatta in the 1980s.

Prior to founding his luxury hotel, Cioffi, a partner in the international law firm of Blank Rome, LLP, set about acquiring and renovating villas in Tuscany.

Initially 10 hectares in size when it was founded in the 1960s, Tenuta Valdipiatta today covers 30ha of land, 20ha of which is under vine, planted with Sangiovese (also known as ‘Prugnolo Gentile’ in the region), as well as an assortment of other indigenous and international grape varieties. In addition to producing Nobile di Montepulciano, the estate also produces a range of other wines, including a Toscana IGT Pinot Nero, a Bordeaux blend of Merlot, Cabernet Sauvignon and Petit Verdot (called ‘Trincerone’), and two different expressions of Vin Santo.

Caporali’s daughter, Miriam, took over the management of the business in 2002, though he would remain involved until his death in 2019.

Although the precise price of the acquisition has not been disclosed, a press release revealed that it will bring “substantial new financial resources in excess of a million euros”, and that this money will be invested into vineyard expansion and the purchase of new equipment for the winery.

Miriam Caporali will remain in her post as chief operating officer, and her husband, Giuliano, will also continue to be involved in the winery’s day-to-day operations.

Future plans

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“Our first focus will be to increase the winery’s facilities to ensure we’re continuing to produce wines of exceptional quality,” Cioffi told the drinks business. “We’re investing more than €1m into the acquisition of additional vineyards and introducing state-of-the-art vinification equipment. At the same time, we will respect the traditions and values that have defined Tenuta Valdipiatta for decades. We’re also prioritising sustainability, building on the estate’s organic certification [achieved in 2018] and its incredible biodiversity. These investments are about blending innovation with tradition, ensuring that the next chapter of Valdipiatta is as inspiring as its past.”

While Vino Nobile di Montepulciano may be less well known than the wines of Chianti or Montalcino, Cioffi believes that “its story deserves a bigger stage”.

“We’re going to focus on sharing the unique characteristics of Vino Nobile di Montepulciano with wine lovers around the world, whether that is through partnerships with winemakers, expanding distribution, or hosting experiences that bring people to Montepulciano to see and taste the magic for themselves,” he explained. “Ultimately, it’s about showcasing what makes this region and its wines so special.”

“Additionally,” Cioffi added, “we will focus on education about and emphasis on the unique qualities of the terroir around Montepulciano, which not so long ago was considered every bit as interesting and desirable as Montalcino and Chianti.”

Given the close proximity of his hotel to the estate, this investment also presents an opportunity for a symbiotic relationship between both businesses.

“Monteverdi and Valdipiatta are natural complements to one another,” argued Cioffi. “Both celebrate the beauty, history, and culture of Tuscany, so it is exciting to think about how we can further connect these experiences. The restaurants at Monteverdi Tuscany already feature a decades-long vertical of Valdipiatta wines – the only restaurant in the world to do so. Hotel guests will receive special status and access to Valdipiatta releases, including exclusive library releases that will not be available to the public.”

“For me, this partnership is about creating something bigger than the sum of its parts – a way to truly immerse people in the richness of Tuscan wine, food, hospitality and history,” he concluded.

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